Bawang Supermarket|sweet and Sour Pork Tenderloin

Name: Bawang Supermarket|sweet and Sour Pork Tenderloin
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork tenderloin; 1 piece egg; 30g starch; 1 teaspoon salt; 1 teaspoon Chicken Bouillon Powder; 3g pepper; Some Vegetable oil; Several Green onion leaves; 4 tablespoons ketchup; 3 tablespoons Sugar; 2 tablespoons Balsamic vinegar; 1 tablespoon Cooking Wine; Some sesame

by de 意の尐籹生

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Sweet and sour pork tenderloin is one of the favorite dishes of the public. It can be seen everywhere in large restaurants or small restaurants. It is loved by the elderly and children. The taste is sweet and sour, the outside is burnt and the inside is tender. The soup is also very delicious when poured on the rice. , No matter how good you eat it, you won’t lose the deliciousness.

Bawang Supermarket|sweet and Sour Pork Tenderloin

1. Prepare the ingredients.

2. Cut the tenderloin into pieces and chop the green onion leaves.

3. Take the egg white and marinate the tenderloin, add salt chicken essence and pepper, and marinate for 10-15 minutes.

4. Put the starch on the plate, each piece of meat is evenly covered with starch.

5. Heat oil in a wok, add the meat pieces covered with starch and fry.

6. After the surface is golden and fished out, you can re-fry it again to make the meat more crispy.

7. Adjust sweet and sour sauce: mix tomato sauce, white sugar, balsamic vinegar and cooking wine.

8. Leave the bottom oil in the wok and pour the sauce

9. Stir constantly with a spoon until the sauce is thick and large bubbles appear.

10. Pour in the meat and stir to make it evenly covered with the sauce.

11. Pour sesame seeds before serving, stir a few times to get out of the pot, sprinkle with chopped green onion and eat.

Tips:
1. Don't cut the meat too large, about 2-3 cm wide, too large and not easy to deep-fry, which will affect the taste, and it will be more crispy after re-frying.
2. The mixing ratio of the sauce must be correct, whether it is large or small or a small spoon.